Gluten Free Tropical Chicken
Transport your taste buds to a sunny paradise with this Gluten Free Tropical Chicken recipe, a perfect harmony of sweet and savory flavors that’s as vibrant as it is nourishing. Tender, seared chicken breasts are nestled in a luscious coconut milk sauce infused with fragrant ginger, zesty lime juice, and a medley of tropical fruits like fresh pineapple and mango. The vibrant addition of red bell pepper adds crunch and color, while a sprinkle of fresh cilantro ties it all together. This quick and easy dinner, ready in just 40 minutes, is naturally gluten-free and pairs beautifully with fluffy white or nutty brown rice. Perfect for a weeknight meal or casual entertaining, this recipe captures the essence of island-inspired cuisine in every bite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Fresh pineapple, diced
- 1 large Mango, diced
- 1 medium Red bell pepper, diced
- 1 cup Coconut milk
- 1 tablespoon Fresh ginger, grated
- 2 Garlic cloves, minced
- 2 tablespoons Fresh lime juice
- 2 tablespoons Chopped fresh cilantro
- 4 servings Cooked white or brown rice
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear on each side for about 3-4 minutes, or until they are golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the grated ginger and minced garlic, cooking for 1 minute until fragrant.
Add the diced pineapple, mango, and red bell pepper to the skillet. Stir and cook for 3-5 minutes until the fruits and vegetables soften slightly.
Pour in the coconut milk, stir well, and bring to a simmer. Add the lime juice and mix again.
Return the chicken breasts to the skillet, nestling them into the tropical sauce. Reduce the heat to low, cover, and let cook for 12-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Sprinkle the chopped cilantro over the finished dish just before serving.
Serve the tropical chicken over cooked white or brown rice for a complete meal. Enjoy!
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 248.1 g | 90% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 103.9 g | ||
| Protein | 233.4 g | 467% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 260 mg | 20% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3425 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
